Just give me a good salad and I'm happy......

(if this is you then stick around)

I’m very much a desserts person. But on the other hand, I have a slight obsession with salads. And pretty, colorful one-bowl meals. (hi buddha bowls) A well-made salad can be ridiculously satisfying. The variety of different textures and flavors working together in one bowl can be nothing short of a foodie’s paradise. Granted a salad meets its set criteria, I’ll eat it like some people eat doughnuts. And enjoy it as much.

Let’s be honest-I’ve been wanting to post this recipe for over a year but the process just slightly intimidated me (you know, getting the measurements/details figured out and all) So I am more than happy to finally be sharing it with all of you. This salad uses shrimp but if you just happen to not be a fan (yes it actually is a thing) you can simply substitute it with chicken pieces and adjust the frying time. Easy-peasy. And lets talk about the grapes. Yes, you might be raising your eyebrows, but just trust me on this one. It more than works, I promise. The fried shrimp served with that spicy sweet chili dipping sauce are a fabulous appetizer…it’s a win-win situation, and a crazy delicious one too.

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Crispy Shrimp Salad (with spicy chili dipping sauce)

This is an incredibly satisfying, flavor-filled salad made with homemade, breaded and deep fried shrimp.

Ingredients

For the shrimp:

2 lbs raw, peeled, and deveined shrimp you can also use chicken pieces
2 eggs
1 1/2 cups whole milk

Breading:

1 1/4 cups flour
3/4 cups cornstarch
1/2 cup cornmeal
1 Tbsp black pepper
2 Tbsp salt
1/2 Tbsp seasoning salt
1/2 Tbsp baking powder

For the salad:

5 cups chopped lettuce approximately
A few handfuls slightly chopped arugula
Heaping cup sliced crisp red grapes
1 carrot grated
Heaping 1/3 cup sliced almonds toasted until fragrant on medium heat

For the dressing:

1/2 cup mayonaise
1/4 cup + 3 Tbsp sweet chili sauce
1 Tbsp siracha add to your liking; make it spicy

Whisk together until smooth & adjust to your taste

Instructions

Whisk together eggs and milk. Pour over peeled and deveined shrimp, and cover and refrigerate for 1-2 hrs.
In a medium bowl, whisk together breading ingredients.* Drain shrimp and dredge each shrimp well in the breading mixture.
Preheat approx. 2 1/2 in. of vegetable oil (or fat of preference) to 375 degrees F.
Fry a couple shrimp at a time for a little over a minute until just golden brown.* Allow oil to come to temperature before frying the next batch. I drained my shrimp on a wire rack set over a baking sheet layered with paper towels.
Once you have all your individual components prepped, you can layer the salad. Start with your romaine mixed with arugula. Then add the grapes, carrots, and a generous layer of fried shrimp. Drizzle generously with dressing. Top with almonds. Repeat with remaining ingredients, concluding with the toasted almonds. Serve immediately.